I’d like to jump out of my normal categories and share a great Fall recipe with you. Some people are probably saying, “Whoopie Pie? Is that like makin’ whoopie? WTF is a whoopie pie?”
(Those of you from the northeast are probably wondering how there are people who don’t know about whoopie pies… and frappes… and that the things on top of ice cream are called JIMMIES, dangit! JIMMIES!!)
Either way… this is a Pumpkin Whoopie Pie recipe that is to die for!! If you or someone you love is a fan of pumpkin and/or cream cheese frosting, pass this on and make it!!
PUMPKIN WHOOPIE PIES
2 egg yolks
2C brown sugar (I usually do 1/2 dark, 1/2 light)
1C oil (seriously… they’re very moist. If you want, sub 1/2c applesauce for 1/2 c oil)
1 tsp vanilla
2C cooked pumpkin (canned works fine)
1 tsp salt
l tsp baking soda
l tsp baking powder
l tsp cloves
l tsp cinnamon
l tsp ginger
Beat egg yolks, brown sugar and oil until smooth. Combine the rest of the ingredients. Drop by TBSP or however large you want them on an ungreased cookie sheet. Bake at 350 for 12 min. Cool and fill with filling. Makes 3 dozen. (More or less depending on how big you make them.)
8 oz cream cheese
½ c butter or margarine
2 tsp vanilla
4C powdered sugar
Beat cream cheese and butter together. Add vanilla and beat well until fluffy. Gradually add powdered sugar beating until smooth.
When cookies have cooled, spread filing between 2 cookies. Refrigerate until set. Wrap in plastic wrap. Refrigerate.